INGREDIENTS
2 Lbs chicken thighs or whole chicken 907g-cut into bite-size
6 cups of water
1 Tbsp oil
4 Cloves garlic-chopped
1 Stalk lemongrass-sliced
7 Thai eggplants-quartered
2 Chinese okras-sliced
7 Choy sum-sliced
1-2 Cups dill-chopped
4 Green onions-sliced
1/2 Onion-sliced
2-3 Tbsp padauk
2 Tbsp fish sauce
1 1/2 Tsp salt
1 1/2 Tsp msg-optional
1 Tbsp chicken bouillon
Chilies to taste
1/3 Cup sweet rice-soaked, drained, and pounded
1/4 Cup water-add to the pounded rice
PREPARATIONS
Cut your green eggplants into halves, chop cilantro, and cut up green onions
Cut chicken into pieces (your desire size)
In a mortar (or blender) smash peppers, lemongrass, shallots & garlic. Put into a small bowl and set aside
In a Mortar smash the soaked sticky rice until it’s minced, put it into a small bowl with some water, and set aside
Heat a large pan with oil add the minced lemongrass, shallots, peppers & garlic. Stir it around for a bit then add chicken to the pan- cook the chicken. While it’s cooking add msg, salt & fish sauce. Stir well. You will then add 2 bowls of water and let it boil for about 10 minutes. Taste your broth and add whichever ingredients you like or need. Add the sticky rice mix into the broth. Stir well and let it boil for about 5 mins or so...Now go ahead and add your veggies (green eggplants, cherry eggplants, cilantro, green onions) Add the Lao basil (pakitou) last. Let it boil for another 10-20 mins and then you’re all set! Ready to eat and enjoy with some rice!
